Directions

Crepes

1. In a large bowl, whisk eggs and sugar until incorporated (15-30 seconds).
2. Add melted butter and whisk again for about 15-20 seconds.
3. Add flour, salt and about ⅓ of the milk. Whisk until combined and lumps have disappeared. Add remaining milk while mixing.
4. Place a skillet or crepe pan on medium heat for about 1–2 minutes. You want it hot but not smoking.
5. Add a small dab of butter or a few drops of oil. Swirl it around or wipe with a paper towel to coat the surface lightly.
6. Add ¼ cup of batter to skillet using a ladle. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer.
7. Let the crepe cook for about 1–2 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently lift and flip the crepe. Cook for another 30–60 seconds until golden. Transfer to a plate and repeat the process, adding a bit more butter/oil each time if needed.

Cinnamon Apples

4. Stir all ingredients together and cook on medium heat until apples are cooked and tender but still have their structure (about 10-15 minutes).
5. Add additional sugar as needed to taste.

Cinnamon Cream

6. In a large bowl, soften cream cheese with sugar. Add milk gradually unti lsmooth and creamy. The result needs to be spreadable but not too liquidy.
7. Finish with cinnamon, caramel sauce, powdered sugar and chopped pecans for garnish.

Plating

12. Transfer crepe to a serving plate and dust with powdered sugar.
13. Top with cinnamon apples, a dollop of cinnamon cream and finish with caramel sauce, and pecans.